Balsamic & Parmesan Roasted Cauliflower

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

74 comments

Make sure you use a good Balsamic vinegar. Your Vinegar should be aged at least 15 years. The cheap stuff that you buy at most grocery stores and even Costco tastes like vinegar. You could eat good balsamic vinegar off of a spoon. It should taste sweet not vinegary.

04/12/2013

Anonymous

Recommends this recipe

YUM!

I just made this today after finding this recipe on Pinterest, and I loved it. I usually buy a big head of cauliflower every couple weeks, but most of the time it goes bad by the time I remember that it's in our fridge! With this recipe, I won't have a problem using a whole head of cauliflower every week!

Instead of putting parmesan on all of it, I did half with nutritional yeast seasoning because there are two vegans in my family, but I really think I liked it better with the nutritional yeast myself! Very cheesy flavored and delicious.

Pros: Delicious. Great way to eat cauliflower if you don't like it raw.

Delicious, easy to fix and gets lots of compliments. I have fixed this recipe twice and love the results. The second time it was for a party and I fixed a double recipe...it disappeared even though many other dishes were left half eaten. I do add a little more olive oil...maybe an extra Tablespoon.